Taco Stuffed Roasted Kabocha

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Casual style Mexican inspired cheesy taco stuffed roasted kabocha. Keeping things on the healthier side, this roasted kabocha stuffed with the most delicious loaded taco filling makes the list of healthy gluten-free recipes and is keto friendly.

Kabocha, also known as Japanese pumpkin, is a naturally sweet squash lower in calories and carbs than other winter squash varieties. One cup of kabocha has approximately 49 calories and 8 grams of net carbs per cup.

This healthy squash is also packed with beta carotene (Vitamin A), vitamin C, and other essential minerals. Also, the winter squash has 1.8 grams of protein per one cup and is dietary fibre-rich.




This healthy squash looks like a small pumpkin with thick green skin and orange flesh. Kabocha tastes like something in between sweet potato and butternut squash, except a little sweeter.

And, you can also eat the skin once it is roasted. This squash is my personal winter squash favourite.


sliced kabocha


about the taco filling,

I can’t tell you enough how delicious the taco meat filling is. To start, the meat is browned with onions. You can use chicken or beef. Then all the spices with garlic are added. I used chipotle chilli powder, cumin, oregano, and my personal favourite smoked paprika.

The paprika and chipotle chilli powder add extra flavour, but if you don’t have the two spices, use regular paprika and chilli powder.

For spiciness, I added crushed red pepper flakes, and I also included a sweetener and fresh lime juice. Adding something sweet and tart accentuates the flavours.

Next, I added salsa, sour cream and Mexican cheese to the mix. These three ingredients made the difference, and everything so much tastier with a little creaminess.


taco stuffed kabocha


Before the kabocha is filled with this incredibly tasty taco filling, the squash is halved and roasted. The gluten-freee taco filling is then added to the roasted kabocha and topped with some more cheese.

Next, the squash is baked for a few more minutes, just long enough to re-heat the filling and melt the cheese.




If you like Mexican food even a little, you will love this healthier version of serving tacos. To serve, I like to add either full-fat plain Greek yogurt or sour cream, salsa and fresh cilantro.

You can even add avocado slices. The gluten-free taco meal is filling, flavourful, and so simple to make. Enjoy!


taco stuffed kabocha


If you like squash, you will enjoy the cheesy buffalo turkey acorn squash bowls or the Thai red curry with chickpeas and butternut squash.

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  • 1 medium-size kabocha
  • 1 lb. lean ground beef or ground chicken
  • 1 medium onion chopped 
  • 3 garlic cloves, minced
  • 2 tsp. GF chipotle or regular chilli powder
  • 1 tsp. GF dried oregano
  • 1 tsp. GF ground cumin
  • 1 tsp. Sweetener of choice (maple syrup, honey, coconut sugar, brown sugar)
  • 1/4 tsp. GF crushed red pepper flakes or to taste
  • Sea salt and GF ground black pepper to taste
  • 1/2 cup water
  • 1/2 cup homemade salsa or store bought
  • 1/2 cup sour cream
  • 1 Tbsp. Fresh lime juice 
  • 2 cups shredded Mexican cheese (Cheddar and Monterey Jack cheese), divided
  • Optional toppings; sour cream or yogurt, salsa, chopped cilantro
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  • Preheat oven to 400 F and line a rimmed baking sheet with parchment paper
  • Slice kabocha in half so that the stem side lies flat and remove the seeds. Kabocha is very hard, and if you need to soften it, place the squash in the microwave for 4 minutes. The skin will slightly soften. You will need a sharp knife or a cleaver to slice the squash
  • Season the squash with black pepper and place cut side down on the prepared baking sheet. Roast for 25 minutes or until the squash is fork-tender
  • While the squash is roasting, using a non-stick large skillet brown ground beef with onions. Stir in garlic and spices until combined. Add water, cover and cook over low heat for 20 minutes
  • Remove the skillet from the heat and stir in salsa, sour cream and 1 1/2 cup of cheese
  • Spoon beef mixture into the roasted squash and sprinkle with remaining cheese. Return squash in the oven and roast 10 more minutes, until the mixture is heated through and the cheese has melted
  • To serve, using a sharp knife slice the stuffed squash in half and top with desired toppings
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